Grease large 6-quart bowl. Pour water into greased bowl. Add flour, salt, and yeast into water. Stir well to combine, until there are no dry spots. Knead the dough for about 5 minutes by hand. Cover bowl and let stand at room temperature for 2 hours. Refrigerate overnight.
Scoop out about 4 piles of dough - each approximately 1/4 of dough - onto a greased counter or cutting board. Shape each pile of dough into a flattened oval. Fold each dough oval in half lengthwise and seal with the edge of your hand. Flatten, and fold and seal again. With the folded seam facing down, gently roll the dough ovals into log, approximately 12 inches log. Place the logs folded seam down onto a baking sheet lined with parchment paper. Cover with aluminum foil and allow to rise for 1-1/2 hours.
Pre-heat oven to 450 degrees.
After the dough has risen, uncover and cut 3 or 4 shallow slashes onto the top of each dough log. Spray the baguettes with warm water using a spray bottle, and place in oven. Bake 25 to 30 minutes, until golden brown. Remove from oven and pan and cool on rack.
Once cool enough to eat, slice into 3 inch thick pieces and serve with wheel of fresh Brie.